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Boeuf emballé sous vide entreposé à 1 °C : relation entre les taux microbiens et certaines altérations chimiques.

Relationship between microbial numbers and some chemical changes in vacuum packed beef stored at 1 °C.

Auteurs : DAINTY R. H., EDWARDS R. A., HIBBARD C. M.

Résumé

Eight sets of beef joints of normal pH were stored at 1 °C in vacuum packs and a single joint from each set analysed weekly for a total of eight weeks. Total viable numbers and counts of lactic acid bacteria, Brochothrix thermosphacta, pseudomonads and enterobacteriaceae were determined and analyses made for L- and D- lactic acids, acetic acid, ethanol and tyramine. The majority of samples showed decreased L-lactic acid content and increased contents of the other four compounds as total counts, which were dominated by lactic acid bacteria, approached and then exceeded log(10) 6.4/cm2 of meat. The results indicated that one or more of these compounds might provide a reliable objective means of differentiating acceptable from non-acceptable meat because the sensory changes associated with this transition occur typically after maximum numbers have been reached.

Détails

  • Titre original : Relationship between microbial numbers and some chemical changes in vacuum packed beef stored at 1 °C.
  • Identifiant de la fiche : 2000-3069
  • Langues : Anglais
  • Source : Factors affecting the microbial quality of meat. 3. Cutting and further processing. Concerted Action CT94-1456.
  • Date d'édition : 1996
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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